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Caramelised Pork Belly


  • 600g pork belly

  • 10 shallots - peeled, sliced

  • 2tbsp chopped gula melaka

  • 4 ginger slices

  • 5 garlic cloves - peeled, chopped

  • 2 lemongrass - outer layers removed, chopped

  • 2 red chilli - sliced

  • 1 large yellow onion - peeled, sliced

  • 1 carrot - peeled, cut into chunks

  • 4 tau kua - cut into smaller pieces, pan-fried

  • 300ml stock

  • 300ml water


  • 1tbsp fish sauce

  • 1/2tsp salt

  • 1/2tsp pepper

  • 1 cube fermented beancurd


  • 2tbsp fish sauce

  • 1tbsp dark soy sauce

  • 1tbsp sweet dark vinegar


  1. Marinate pork with marinade ingredients, set aside for 30mins.

  2. Saute shallots with 2tbsp oil over low heat till golden brown.

  3. Add in gula melaka and cook till caramelised.

  4. Add in ginger, garlic and lemongrass and saute for a few mins till fragrant.

  5. Add in pork and cook for 3-4mins. Followed by onion, chilli, carrot, tau kua and stock.

  6. Add in seasoning ingredients and bring to a simmer. Then, let simmer covered for 60mins, or pressure cook at high mode for 35mins, till pork is tender.

  7. Remove everything from the pot except for the liquid. Continue to simmer till the liquid thickens. Strain the sauce over pork.


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